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Smooth bourbon added to crispy bacon, fresh summer tomatoes, sweet onions and brown sugar, creating a sophisticated condiment. Superb on crusty bread, spread on top of grilled chicken or warmed and spooned on cream cheese for a fabulous appetizer.
1 lb. thick sliced raw bacon, diced
2 lbs. fresh tomatoes, seeded and diced
1 1/2 cups sweet onions, diced
1/2 cup brown sugar
1/2 cup decent bourbon (Note - this does not need to be expensive bourbon but it should not be cheap rotgut. Middle of the road is fine.)
1 tablespoon Tabasco sauce
2 tablespoons fresh parsley leaves, chopped
In a large skillet over medium heat, fry the bacon until crisp.
Using a slotted spoon, remove bacon and place on paper towels to drain.
Discard bacon grease, leaving only a tablespoon of drippings in the pan.
Place the bacon back in the pan and add the tomatoes, onion, brown sugar, Tabasco and bourbon. Stir to combine thoroughly.
Bring to a gentle boil, reduce heat, simmer, stirring occasionally until the remaining liquid is reduced to approximately 1/4 cup, This may take about 1 hour.
Remove from heat, stir in the parsley and cool to room temperature.
Store in refrigerator for up to 5 days or in the freezer for up to 3 months. Defrost in the refrigerator.
